Perfectly named for these troubled times, the Stock Market Crunch Sundae is a mountain of flavors that evoke childhood: Rocky Road ice cream, crumbled pretzels, peanut butter sauce. It may not bring back your job or your earning power, but it’s a nice break from the dread of ... well, our own stock-market crunch. We! Are! The 99 percent!

Tim Kweeder has spent time in critically lauded restaurants, wine boutiques and traveling through Argentina. All of his experiences have made him one of the most well-versed winos in Philly. He brought knowledge to Fish (before his exit this month), sourcing many an interesting wine like the singular and citrusy Rene Geoffroy Rose Champagne. Kweeder’s experience, thirst for knowledge and uncanny likeness to Goose from Top Gun will make him a major player for years to come. The wine list at Fish remains proof of that.

Ladies and gentlemen, make way for a classic. We feel we must reintroduce you. Because, uh, have you seen that blasphemous Arby’s commercial touting their so-called authentic “Philly” sandwich? It’ll make your fuckin’ blood boil. (Maybe that’s just us—we have rage issues.) Especially when you consider that our venerable Shank’s created an authentic Philly sandwich classic long ago: chicken cutlet sandwich with tender broccoli rabe and sharp provolone on a Sarcone’s French loaf. And Shank’s version is pan-fried to order and large enough to feed two. Now that’s real Philly.

Yep: It tastes exactly as decadent as the name implies, harnessing everything good about pigging out on pig. Essentially grown-up pork rinds with a pedigree, these may be the best starter in a neighborhood with no shortage of great noshes. Paired with a beer, it’s damn near ambrosial.

This Southern-meets-Jewish-deli fare is the perfect combo of nostalgia no matter where you’re from. The latke is thick, deep-fried with a crusty outer layer and an almost creamy potato filling. Slather some ketchup, hot sauce or applesauce on that bad boy to make a hearty side for breakfast, lunch or dinner.

Chef Joe Cicala of East Passyunk Ave’s Abruzze restaurant Le Virtu recommended this tightly packed number on a sesame-seed roll and it didn’t disappoint. Ripe tomatoes, sweet onions and creamy avocado with the pungent cilantro-like herb papalo and smoky chipotle on your choice of a pork, beef or fried chicken cutlet is an intense and tasty way to fill you up before you start your shift on the line.

Rosticeria y Taqueria Los Volcanes, 1924 S. Fifth St. 215.467.2284

Pork Banh Mi at Pho Cali

Last time we did Must Eats, Pho Cali’s wonderfully fragrant and delicious Shrimp Pho made the cut. This time, it’s their out-of-this-world Pork Banh Mi. The price alone would make this sammy one of the great deals in the city: Under $5, it’s a complete meal on a roll. But the fact that it tastes as intensely flavorful as it does—hitting sweet, salty and tangy all in perfect balance—raises it to the level of the miraculous.

COMMENTS

Comments 1 - 7 of 7

1. BAR said... on Nov 2, 2011 at 11:38AM

“Speaking of chicken livers.even for people who hate them:.none can even begin to touch those crisp,soft (yes, both)addictive little numbers at Cochon. Make a meal out of two or three appetizer orders. You won't regret it!”

2. pete said... on Nov 2, 2011 at 03:01PM

“Too rich for my stomach.

I just think of the endless GI issues whichresult from eating all that food.

Maybe it is just me but I can't eat anythingwhich I do not make myself or it will causeme GI distress.

Is there bacteria present in restaurant kitchenswhich is not present in mine?”

3. JP said... on Nov 2, 2011 at 05:19PM

“Great article! Pete it is just you.”

4. LadyAdmin said... on Nov 3, 2011 at 11:31AM

“One of the finest Sidecars in the city is at Southwark. Truth.”

5. Anonymous said... on Nov 3, 2011 at 02:55PM

“The Budino at Barbuzzo is BY FAR my favorite dessert on the planet. It's perfection and I'm so happy to see it on this list.”

6. Pat I said... on Nov 6, 2011 at 10:05AM

“Can someone explain to me why every chef and server in this city has to be a wailing wall of tattooes?”

7. Steve said... on Nov 7, 2011 at 01:15PM

“Speaking of Cochon... the poor man's pudding. It seriously competes with Barbuzzo's budino (one of my other favories) in rich, sweet, vanilla/carameliness. It's shortbread dough (dough!) in a cup of hot maple-bacon caramel with a scoop of bacon ice cream that just melts right into the gooey awesomeness below. Highly rec'd.”

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